Fragrant shortbread cookies infused with rose, cardamom, and pistachio, these Persian Love Cookies are both elegant and romantic. Each cookie is delicately dipped in white chocolate and adorned with crushed rose petals and pistachios, making them as beautiful as they are delicious. Inspired by the flavors of Persian desserts, these cookies offer a luxurious twist on traditional shortbread.
Why You’ll Love This Recipe
These cookies are a perfect blend of flavor and finesse. The buttery shortbread is delicately scented with rose water and warm cardamom, while pistachios add texture and a hint of nuttiness. The white chocolate dip adds richness and contrast, while the rose petals turn every cookie into a work of art. Whether you’re baking for a special occasion or want to impress with a unique homemade treat, Persian Love Cookies are a delightful choice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup finely chopped pistachios
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 teaspoon rose water
150g white chocolate, melted (for dipping)
2 tablespoons crushed dried rose petals (culinary grade)
1 tablespoon finely chopped pistachios (for topping)
Directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
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Mix in the rose water until fully incorporated.
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In a separate bowl, whisk together the flour, ground cardamom, and salt. Gradually add this dry mixture to the butter mixture until a soft dough forms.
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Stir in the finely chopped pistachios.
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Shape the dough into a log or disk, wrap in plastic wrap, and chill for 30 minutes.
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On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Cut into desired shapes using cookie cutters.
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Arrange cookies on the prepared baking sheet and bake for 12–15 minutes, or until the edges are just turning golden.
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Allow cookies to cool completely on a wire rack.
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Dip half of each cookie into the melted white chocolate and place on parchment paper.
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Immediately sprinkle with crushed rose petals and pistachios. Allow to set completely before serving.
Servings and timing
Servings: 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Total Time: Approximately 1 hour 5 minutes
Variations
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Orange Blossom Version: Replace rose water with orange blossom water for a citrusy floral twist.
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Dark Chocolate Dip: Use dark chocolate instead of white for a richer flavor.
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Gluten-Free: Substitute with a 1:1 gluten-free flour blend suitable for shortbread.
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Nut-Free Option: Omit pistachios and increase flour slightly, or substitute with finely shredded coconut.
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Shape Variety: Use heart-shaped or floral cookie cutters for special occasions like weddings or Valentine’s Day.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze undecorated cookies for up to 2 months; dip and decorate after thawing. These cookies do not require reheating but can be served slightly warm if desired.
FAQs
What does rose water taste like?
Rose water has a delicate floral flavor that adds a subtle, aromatic quality to desserts. It’s used sparingly to avoid overpowering the dish.
Can I use salted butter?
Yes, but reduce or omit the added salt in the recipe to maintain balance.
Are dried rose petals safe to eat?
Yes, if they are culinary grade. Make sure they are labeled for consumption and pesticide-free.
Can I make these cookies in advance?
Yes, the dough can be made and chilled for up to 2 days, or frozen for up to a month.
How do I keep the cookies from spreading?
Chilling the dough helps maintain the shape during baking, especially when using cookie cutters.
Can I skip the chocolate dip?
Yes, the cookies are delicious on their own. The dip is an aesthetic and flavor enhancement but not essential.
What kind of white chocolate should I use?
Use high-quality white chocolate that melts smoothly. Chocolate chips may not melt as well as baking bars.
How thin should I roll the dough?
About 1/4 inch thickness is ideal for a tender texture and even baking.
Can I substitute another nut for pistachios?
Yes, almonds or cashews can be used, though pistachios are traditional and complement the rose flavor best.
How long does the chocolate take to set?
Typically 15–30 minutes at room temperature, or place in the refrigerator for faster setting.
Conclusion
Persian Love Cookies are a beautiful fusion of traditional Persian flavors and classic shortbread technique. Their elegant appearance and aromatic profile make them ideal for weddings, tea parties, or any occasion that calls for something a little extra special. With their floral notes and vibrant colors, these cookies are not only a treat for the palate but a feast for the eyes as well.
Print
Persian Love Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Persian
- Diet: Vegetarian
Description
Fragrant shortbread cookies infused with rose, cardamom, and pistachio, half-dipped in white chocolate and sprinkled with dried rose petals for an elegant and romantic finish.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup finely chopped pistachios
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 teaspoon rose water
- 150g white chocolate, melted (for dipping)
- 2 tablespoons crushed dried rose petals (culinary grade)
- 1 tablespoon finely chopped pistachios (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and powdered sugar until light and fluffy.
- Mix in the rose water.
- In a separate bowl, whisk together flour, cardamom, and salt. Gradually add to the butter mixture until combined.
- Stir in chopped pistachios.
- Roll dough into a log or flatten into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough to about 1/4 inch thickness and cut with scalloped or round cookie cutters.
- Place on baking sheet and bake for 12–15 minutes, until edges are lightly golden. Cool completely.
- Dip half of each cookie into melted white chocolate, place on parchment, and sprinkle immediately with crushed rose petals and pistachios. Let set.
Notes
- Ensure butter is fully softened for smooth creaming.
- Chilling the dough helps the cookies hold their shape.
- Use culinary-grade rose petals only.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
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